Pig's ear (food)

Pig ears, as food for humans, are the cooked ears of the domestic pig. They are represented in many dishes around the world.

Chinese Food

Generally

In Chinese cuisine, pig ears are often used as an appetizer or side dish, called猪 耳朵(Pinyin: Zhu Er duo, " pig's ear "). Pig ears can be abbreviated to simply with the Chinese characters猪耳. In some regions they are with层层 脆( ceng ceng cui, dt about " crispy layers " ) referred. You can initially be braised or cooked, cut into thin slices and served with soy sauce or chili paste. Are pig ears cooked their outer gelatinous structure, reminiscent of tofu, while the inner cartilage is crispy. Pig ears can be enjoyed hot or cold.

Cantonese cuisine

In the Cantonese cuisine pig ears serve as an ingredient for Lu Mei. In this court all edible parts of the pig are used. Pig ears (as well as Lu Mei ) are generally not considered to be delicacies.

Japanese Cuisine

In the kitchen of the Okinawa archipelago is called pig ears with mimigaa (ミミガー). They are cooked or marinated and served with vinegar or as sashimi.

American Kitchen

Pig ears are part of the food culture of Soul Food, which has its origins in African Americans in the South of the United States.

Philippine cuisine

In the Philippines, pig ears are common in a dish called Sisig as an ingredient.

Spanish Cuisine

In the Spanish cuisine pig ears are roasted as Oreja de Cerdo, served in the form of tapas or cooked in many one-pot and cocido variants.

Bulgarian cuisine

In Bulgaria, pig ears are often eaten concomitantly with beer or wine. They are boiled then grilled and served with lemon juice, soy sauce, salt and pepper.

Vietnamese cuisine

In Vietnamese cuisine pig ears are cut into thin slices and mixed with roasted, fine rice flour. They can be enjoyed either neat or wrapped in rice paper with herbs and Vietnamese sauce ( nước chấm ).

Pet food

There are special pig ears for dogs. They serve as dog food and Kaumaterial.